Bring a pot of water to a boil and cook the pasta using the directions on the box, drain and set aside.
Set your Instant Pot to brown/sauté and add the oil.
Add the cubed chicken and brown.
Add the pickle juice and switch the setting to poultry-high pressure for 12 minutes.
Once the chicken is cooked, release the pressure and scoop the chicken from the pickle juice with a slotted spoon to a plate, leaving behind the liquid.
Switch the Instant Pot back to sauté and bring the juice to a simmer.
Add the heavy cream and whisk until simmering again.
Combine the cornstarch and water in a small bowl and add to the cream whisking until thickened.
Add the chicken and the pasta back into the Instant Pot and stir to combine everything.
Serve at once adding some grated Parmesan and diced pickles on top of each serving.